I haven't tried it. Seems do-able on paper. But my only concern would be picking up any wild bugs, brett or lacto with such a long mash. There's no guarantee that the BM will keep mash temps consistently over such a long period of time, Worth giving it a try though. Between now and then, I wonder if folks with other capable systems like the MoreBeer sculptures, Blichmann, or others alike, have tried it.

Give it a shot Silver_Ant and report back please.

_________________Always do sober what you said you would do drunk. That will teach you to keep your mouth shut. - Ernest Hemingway

I think I am going to setup and try with water first. I am concerned the Controller may stop after a certain amount of time, and if the recipe stops on the controller, it is possible that the pump and heater stop as well.

I wont have time this weekend, but may setup and try it next friday night. (April 22nd) I will let you know.

Any info out there on the longest mashes anyone has done? My personal longest is a 4.5 hours with triple decoction.

I have saved the session, and once I have some time, I will connect my computer and download to inspect. Its interesting that the RIMS heating element can raise the water temperature by a degree in 2-3 minutes. Thinking with grains in there it may take a little longer.

Next steps:

Test the system with a mash. Will run most of the profile with a flame for quick temp changes.

Test how long it takes to raise the mash temperature with a fully loaded mash tun (Filled up to the recirculation port is located). Thinking a simple SMaSH recipe that i can split post mash for other experiments. Once the ramp rate has been calculated, determine if a step mash profile can be fit into a 6 hour cycle without using gas to heat the mashtun.

End goal:

Generate a overnight mash recipe that step mashes with a very gradual temperature ramp so the PLC does not call for applying external heat. Mash in at approx 130C. Stir, establish a grain bed, start pump, set valves, begin recipe and walk away til morning where the system will be sitting at 168, and ready to drain to the boil kettle.

Anyone examine a saved recipe? I believe it is saved in XML, but i have not saved one to my computer yet so I do not know for sure.

Long time no nothing out of me, sorry gang. Good to see Hooch is still holding down the fort!

Here is the concern I would have, extracting tannin. You are looking at a 12 hour mash, give or take, and that would concern me. I did a barley wine last year and parti gyled off an ESB and a Porter. I did this in the past with a ported from an imperial stout and it was fine, but something went sideways that go around and there was a huge tannin issue (astringency and pencil shavings in both beers). The only thing I could find is that while the boil was rolling along on the barley wine the grains were re-mashed for another like 2+ hours.